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Gastrotour of Scotland recipe: Down the Hatch’s Philly Cheesesteak

The fourth instalment of the Jerba Campervans Gatrotour includes an American inspired recipe.

Published: July 23, 2020
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Jerba Campervans has embarked on a Gatrotour of Scotland in a bid to get the country's finest chefs and restaurateurs to cook up a storm in the back of one of their converted VW Transporters.

North Berwick-based Jerba Campervans is taking to the road to visit chefs near the location of their acclaimed venues, challenging them to create simple, inspiring dishes using just the Jerba’s in-built hob or hot plate, which can be easily replicated at home or on the road.

The fourth chef is Roman Labat, of South Queensferry café and bistro, Down The Hatch, which has become hugely popular with its insta-worthy North American influenced food, made using the best Scottish ingredients.

He recreated its famed Philly Cheesesteak, using Orkney mature cheddar, rump steak and spices from Inverurie-based Angus & Oink

Recipe serves two:


200g sliced rump steak

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1 green pepper

1⁄2 white onion

100g Orkney mature cheddar

2 baguettes

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1 tablespoon of Montreal spice from Angus & Oink

A drizzle of olive oil


Wash the pepper and thinly slice the vegetables

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Heat the oil in a frying pan on a medium/high heat and add in the steak with the Montreal spice

Once the steak has started to colour, mix in the pepper and onion

After the vegetables have started to soften, add in the mature cheddar

Cover the pan with a lid for a few minutes until the cheese has melted and then mix everything together

Cut the baguettes and place them open side down on top of the food until they are warmed through

To plate up, fill the baguettes with the Philly mixture and tuck in


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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.

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